Seedy Crackers

photo by Coleen Sullins

This is our cute little neighbor having lunch at the ABR Rock Fence Cabin, a red squirrel who hung out atop the stack of firewood to better peek in our window.  Here he was eating his own snack…but he was also extremely interested in chewing through the top of our freezer-cooler outside the door.  Not so cute.  I’m sure he would have been more than happy to have a pile of these tasty seedy crackers.

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Seeds are the new nuts.

Seeds give us good proteins, oils, and minerals and are great for snacking or adding to other dishes.   Few people have allergies to them, they require less water to grow, and they’re much less expensive than nuts!  We’ve added these seeds to our repertoire over the last few years leaning especially heavily on the pumpkin and sunflower seeds, both of which happen to grow up here in the northlands.

Check out some of the amazing benefits of each of these seeds:

Sunflower Seeds

Pepitas

Sesame Seeds

Flax Seeds

Poppy Seeds

My friend Dana made these crackers for me and passed along the recipe from where I do not know, but I promptly made a few minor alterations so it wouldn’t be infringing.  You could experiment with other additions as well.  We made them as travel and cabin food but I could hardly stop myself from eating them in one day.

The dough can be rolled between wax paper with a rolling pin and cut with a cookie cutter or you could use a tortilla press as my friend Dana suggests.  The press was fast and easy creating perfect little crackers about three inches in diameter.

Bake until they are lightly browned, then wait a few minutes before using a spatula to remove them from the pan.

These are ideal for road trip snacking…something to keep me away from the potato chips.  Add some hummus for dipping and you have a great mini-meal.  Note the ancient method of navigating called an Atlas that I just cannot give up.  Printed maps will never be out of style!  Never.

Seedy Crackers

Prep Time: 20 minutes

Bake Time: 10 minutes

Preheat oven to 350 degrees. 

Pulse chop everything in a food processor until pumpkin seeds are lightly chopped but not puréed:

1/2 cup Sunflower Seeds

1/4 cup Pumpkin Seeds

1/4 cup Sesame Seeds

3 Tablespoons Flax Seeds

2 Tablespoons Garbanzo Flour

2 Tablespoons Potato or Tapioca Starch

1 Tablespoon Poppyseeds

1 Tablespoon Thyme

1/2 teaspoon Sea Salt

1/4 teaspoon Granulated Garlic

1 large Egg, beaten

1 Tablespoon Coconut Oil, melted

Roll between wax paper then cut into squares or use a cookie cutter to cut out round shapes. 

OR press 1 Tablespoon balls between wax paper using a tortilla press.  

Bake on a cookie sheet around 10 minutes.  

Ski trip prep pile